Total Recipe Time: 31-60 minutes
- 6 cloves of garlic, peeled
- Thumb-sized piece of fresh ginger, peeled
- 50g ground almonds
- 3 tbsp water
- Olive oil, for cooking
- 4 tbsp korma paste
- 4 Omega 3 chicken breasts, cut into bite-size chunks
- 250ml chicken stock
- 4 tbsp sultanas
- 150g Greek yoghurt
- Salt & pepper
- Brown rice, cooked
- Fresh coriander, roughly chopped
- Sliced almonds
Preparation / Cooking Steps:
Put the garlic, ginger, grounds almonds and water into a small food processor, process until mostly smooth. Set aside.
Heat a large frying pan over medium heat then drizzle with olive oil. Add the korma paste and cook for about 2 minutes until fragrant. Add the garlic, ginger and ground almonds liquid to the pan, stir to combine and cook further 2 minutes.
Add the chicken, stir together until chicken is coated in the sauce, then add the chicken stock and sultanas. Increase heat until it starts to boil, then reduce heat and simmer until liquid has reduced by half, about 10-20 minutes.
Add the Greek yoghurt and stir to combine, cook for about 1-2 minutes just to bring the temperature back up.
Serve korma on a bed of brown rice garnished with fresh coriander and sliced almonds.